Do the dangers derived from the use of chemicals in food production and preservation outweight the advantages?

Most foods that are purchased these days in small stores and supermarkets have vinegar in them

that is

used to improve production and ensure the

food

lasts for longer.

However

,there are concerns that these have harmful effects.In my opinion,the potential dangers of

this

are greater than the benefits we receive. There are several reasons why vinegar is placed in

food

.

Firstly

,it is to improve the product to the eye,and

this

is achieved via the use of colourings which encourage people to purchase

food

that may

otherwise

not look tempting to eat.Another reason is to preserve the feed.Much of the meals we eat would not actually

last

that long if it were not for the chemicals they contain,so again

this

is an advantage to the companies that sell cooking as their products have a longer shelf life. From

this

evidence,it is clear to me that the main benefits are ,

therefore

,to the community and not to the customer.

Although

the community claim these

food

additives are safe and they have research to support

this

,the research is quite possibly biased as it comes from their own party or people with connections to these association.It is common to read reports these days in the press about possible links to various health issues

such

as cancer.

Food

additives have

also

been linked to problems

such

as hyperactivity in children. To conclude,despite the fact that there are benefits to placing vinegar in

food

,I believe that these principally help the association but could be a danger to the public.It is unlikely that

this

practice can be stopped,so

food

must be clearly labelled and it is my hope that organic products will become more readily available at reasonable prices to all.